| Summary: | 碩士 === 實踐大學 === 食品營養與保健生技學系碩士班 === 102 === In the study, dumpling dough was prepared from wheat flour with the addition of different amount of hot water (100℃) and/or cold water (25℃). The amount (based on flour dry weight) and temperature of water added were 55% (25℃), 60% (25℃), 43% (100℃)-17% (25℃), and 60% (100℃). After mixing, dough was rested for 20 min and sheeted to form dumpling wrapper. Dumpling wrapper was either boiled or steamed, then the samples were stored at room temperature for 2 h. Gelatinization enthalpy, microstructure of dough and textural properties of fresh and stored boiled or steamed dumpling wrapper were evaluated. Results showed that dough prepared with boiling water showed higher hardness and adhesiveness, but lower stickiness and gelatinization enthalpy than dough prepared with cold water. Dumpling wrapper had more gluten network than the corresponding dough, and starch granule was occupied in the cavities of gluten network as examined by CLSM .Hot-water prepared wrapper had lower surface stickiness and extensibility than that of cold-water prepared wrapper. Boiling made hot-water prepared wrapper had higher surface stickiness, extensibility, as well as lower cutting toughness and darker color than the counterpart cold-water prepared wrapper. Steamed hot-water prepared wrapper showed higher surface stickiness, toughness, extensibility and darker color but lower cutting toughness than the counterpart steamed cold-water prepared wrapper. After 2 h storage, the cooked hot-water prepared wrapper had higher stickiness and cutting toughness. The steamed hot-water prepared wrapper showed lower cutting toughness, toughness and extensibility. Overall, texture, gelatinization enthalpy and structure of dough were affected by the water temperature and content of water added. The quality of boiled or steamed wrapper was mainly influence by cooking method.
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